Kerala Mutton Curry With Coconut Milk

This perhaps is the easiest mutton dish I have made . Once you put everything together on the fire you can almost forget about the dish for an hour while it gently cooks , rather stews in it's own juices .
500 Grams Mutton- cut to size.
2 Cups Coconut Milk
Make a paste of all ingredients listed below :
200 Grams Sambar Onions.
4 Green Chilies.
4 Dried Red Chilies.
12-15 cloves of Garlic.
1 " Ginger .
1/4 Teaspoon Haldi.
1.5 Teaspoon Garam Masala
2 Teaspoons Vinegar ( I used Kachampali Vinegar and it gave a great color )
Salt
2 + 2 Tablespoons Coconut Oil ( use only 2 tablespoons in marination )
Marinate mutton in the paste for 4 hours . I cling wrapped and marinated over night in the fridge .
Heat remaining 2 tablespoons coconut oil , add curry leaves and dry red chilies ( optional ) , add the mutton with minimum marination . Fry on high to seal for about 5 minutes . Add balance marination and 1 cup coconut milk - cook covered until done - 60 minutes or so ( OR pressure cook 3 whistles ) . When mutton is done , add the balance coconut milk to get the desired curry . Cool and adjust flavors.Although this is a ' curry ', there is a minimum amount of thick gravy . Super easy and delicious .
This recipe is the same as the Kerala curry but with coconut milk added . I have increased the chili factor to balance out the coconut milk.
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